1 Preheat the oven to 180˚C/Gas Mark 4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, until fully combined. Add a spoonful of flour along with each to prevent the mixture from curdling. Sift in the flour, then the baking powder and fold into the mixture until even.2 Add to the mixture the melted chocolate, milk and chopped hazelnuts and stir well to combine.3 Divide the mixture between 12 cupcake cases and bake in the oven for 22-25 minutes, until well risen and springy to the touch.4 To make the frosting, beat together the chocolate hazelnut spread and the soft cream cheese until they are evenly combined. Sift in the golden icing sugar and beat well.5 Pipe or spread over the tops of the cooled cupcakes with a palette knife, then scatter with the remaining chopped hazelnuts.

TIPWhen using soft cream cheese in a recipe, it is best to let it come up to room temperature first, as this helps when combining it with other ingredients.